Slow Cooker Easter Macaroni

Slow Cooker Easter Macaroni. Comfort Only 3 Ingredients Easter Sunday. I prepare it when I am desiring holiday dinner dealt with long before hand..

Ingredients

• small curved pasta (elbow macaroni or small shells) → 16 oz (1 pound)
• whole milk (or half-and-half to make it rich) → 6 cups
• grated sharp cheddar cheese → 4 cups (approximately 16 oz)

Slow Cooker Easter Macaroni: Directions

1. Lightly grease or butter the inside of a 4- to 6-quart slow cooker to prevent the macaroni on the edges sticking.
2. Dump the dry small curved pasta directly into the slow cooker crock and evenly spread.
3. Sprinkle the pasta with the shredded sharp cheddar cheese on top but do not stir it too vigorously so that some of the cheese can fall down between the noodles.
4. Add the entire milk (or half-and-half) on the pasta and cheese. gently mix until all the ingredients are freely combined and the pasta is mostly covered in the liquid.
5. Place the lid over the slow cooker and turn it to LOW.
6. Bake on LOW 2 1/2 to 3 hours with frequent stirring at 45 minutes to 1 hour intervals to ensure the pasta is cooking evenly and the cheese is melting as a smooth thick amber sauce.
7. Check a piece of pasta after approximately 2 1/2 hours. It must be soft and yet not mushy and the sauce must be creamy and bubbling on the edges. In case the pasta remains a little firm then keep on cooking to another 30 minutes stirring again.
8. When the macaroni becomes tender and the sauce to the point of being thick and glossy, switch the slow cooker to WARM. Stir once lastly, and leave to cook without covering 5 to 10 minutes before serving to allow it to level and become slightly thickened.
9. Serve the macaroni on WARM during your Easter meal stirring occasionally. In case it gets so thick that you do not like it to remain so, add a little more warm milk and stir it up until it is creamy.

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